Baingan ka Bharta

Ingredients

• 2 brinjals
• 2 onions chopped
• 1 tomato chopped
• 2 tsp. garlic garlic paste
• 2 red dried chillies
• 1 tsp. cumin seeds
• 1 tsp. red chilli powder
• 1 tsp. dhania powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. cinnamon-clove powder
• 1/2 tsp. garam masala powder
• salt to taste
• 2 tsp. lemon juice
• 2 tsp. ghee
• 2 tbsp. oil

Method

1. Hold the brinjals over fire, just to burn skin.
2. When skin blackens, hold under running water.
3. Gently scrub off the skin and Mash brinjals to a puree.
4. Heat oil and add ginger garlic paste. Add onionsand other masalas, stiry for a minute. Add tomatoes, brinjals, salt, lemon juice and stir.
5. Simmer for five minutes. Take in serving bowl and garnish with some ghee first, add lemon juice to it and then finally put some coriander for garnishing. Serve Hot

Dahi Aloo

Ingredients

• 3 potatoes boiled and peeled
• 1 cup curd
• 1 tsp. red chilli powder
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• Few curry leaves
• 1 tbsp. coriander leaves chopped
• 1 1/4 cup water
• 1/2 tsp. ginger garlic paste
• 2 green chillies slit
• 1 tsp. cumin and mustard seeds
• 1/4 tsp. wheat flour
• 1 tbsp. oil

Method

1. Mash potatoes with hand.
2. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves, also add all other spices
3. Add all the potato and flour. Stir well. Add beaten curd and simmer. Stir continuously after adding curd.
4. Give a boil and simmer for 10 minutes or till gravy thickens
5. Garnish with chopped coriander, Serve hot.

Palak Paneer

Ingredients

• 1 1/2 cups of paneer, cubes
• 250 gms palak, washed and chopped
• 100 gms methi
• 3 tomatoes
• 5-6 green chillies
• 5-6 garlic cloves
• 1 large ginger
• 1 onion, finely chopped
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp dhania powder
• Salt to taste Oil

Method

1. Heat 1-2 tbsp oil, fry the paneer pieces
2. Chop the palak, methi, tomato, ginger, garlic and green chillies. Put them in a large pan with two cups of water. Boil for 10 mins.
3. Blend the boiled mixture to create a thick paste
4. Heat oil and fry the onion until it turns brown.
5. Add spices, stir for a minute. Add paste and salt.
6. Add paneer pieces and cook on a low flame for 7-10 minutes and serve hot.

Mutter Paneer

Ingredients

• 500 gm paneer, cubes and fried
• 1 cup peas, soaked in water overnight and then boiled
• 1 onion, chopped finely
• 2 tsp ginger-garlic paste
• 1 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp dhania powder
• 1/2 tsp jeera powder
• 1 cinnamon stick
• 1-2 cloves
• 1 cardamom
• 1 tbsp cashewnuts, powdered
• 1 tomato, finely chopped
• 1/2 tablespoon whipped cream
• 2 tsp finely chopped coriander leaves
• 1 tbsp ghee
• Salt to taste

Method

1. Heat ghee. Add cinnamon, cardamom and cloves.
2. Add chopped onion and ginger-garlic paste.
3. When the onion turns light brown, add all other spices and cashewnut powder.
4. Add tomato and salt.
5. Cook on high heat till the mixture thickens. Add the peas and enough water and bring to a boil.
6. Add malai and paneer cubes. Mix well. add chopped coriander leaves, Serve Hot.

Spicy Paneer

Ingredients

• 250 gm paneer cubes
• 2 capsicum, finely chopped
• 1 tomato, finely chopped
• 2 potatoes, diced
• 2 tbsp jeera powder
• 1 tbsp dhania powder
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 11/2 cups milk
• 1 cinnamon stick
• 1-2 cloves
• 1 cardamom
• 1 tejpatta
• Salt to taste
• groundnut oil

Method

1. Mix dhania powder, jeera powder, red chilli powder and turmeric in water to make a smooth paste.
2. Take oil in a pan and fry the paneer cubes
3. Heat more oil in a pan. Deep fry the potatoes till brown.
4. Add the bay leaf, cardamom, cinnamon stick and cloves in some oil and cook for two minutes. Add the masala paste and cook for five more minutes.
5. Add chopped capsicum and tomato to the paste and cook till oil starts separating from the gravy.
6. Add 1 cup milk. Continue to stir and cook for two more minutes.
7. Add diced potatoes and cook on a slow fire till the oil starts separating from the gravy again.
8. Add rest of the milk. Cook for 5-7 minutes.
9. Add the paneer cubes and cook on a slow fire for about 10 minutes. Serve hot.